This is one of Santa's favourite drinks after a hard days sledging and delivering presents. Mrs Clause kept the recipe secret .... until now! In a saucepan over a low heat, add the milk, honey, sugar and 1 cinnamon stick. Grate the chocolate into this mix and cook until the chocolate is melted. Don't rush and heat up the milk too quickly, or you risk burning the milk and not infusing the flavours ...

This is one of Santa's favourite drinks after a hard days sledging and delivering presents. Mrs Clause kept the recipe secret .... until now! In a ...

First you'll need to make a mincemeat syrup for use in the cocktail. Simply boil up 100g sugar with 50g mincemeat and 100ml of water. Bring to the boil before cooling and straining. This will make a fairly large batch that can be stored in the fridge for later use.
Next take a cocktail glass and dampen the edges with the mincemeat syrup, before dipping in some mixed spice to ...

First you'll need to make a mincemeat syrup for use in the cocktail. Simply boil up 100g sugar with 50g mincemeat and 100ml of water. Bring to the ...

Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. Combine the peach nectar, lemon juice and ginger syrup in a cocktail tin, before adding the black rum and ice. Shake well and strain over ice into a highball glass. Garnish with some fresh grated lemon zest.You can pre-make the peach ...

Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots of ice and strain into a lowball glass. Top up with the champagne and gently stir the mixture. Taste and if necessary add a touch more sugar syrup or lime juice. ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots ...

A variation on the classic Hot Toddy, this comforting drink is especially good if you think you are coming down with a cold. The recipe below makes enough for 2 cups - a drink is best when shared! Put the tea, cognac, rum, cloves, honey and 4 thin strips of lemon zest into a saucepan and gently heat for 5 mins - without boiling.After 5 mins remove from the heat and let the mixture infuse for ...

A variation on the classic Hot Toddy, this comforting drink is especially good if you think you are coming down with a cold. The recipe below makes ...

Shake all ingredients except the dark rum in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a lowball glass and top up with the dark rum. ...

Shake all ingredients except the dark rum in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes ...

One of the all time great modern 1990's cocktails. Invented by the master that is Dale DeGroff in tribute to a Cuban bartender, this fruity punchy classic is a must try. Shake the rum, orange curacao, lime juice and bitters in a cocktail shaker with ice. Strain into a high ball glass with ice, and top up with ginger beer. Add a couple of slices of orange or lime, and serve. Simple great. Simply ...

One of the all time great modern 1990's cocktails. Invented by the master that is Dale DeGroff in tribute to a Cuban bartender, this fruity punchy ...

Add all the ingredients into a blender with crushed ice. Blend slowly until all ingredients are smooth. This classic cocktail is sometimes served in a highball glass, but a classic Amaretto Cruise its served is a coupette or martini glass. ...

Add all the ingredients into a blender with crushed ice. Blend slowly until all ingredients are smooth. This classic cocktail is sometimes served in ...

A nice winter spiced take on the classic French 75. Shake all the ingredients except the champagne in a cocktail shaker with ice. Strain into a champagne flute before topping up with champagne. Garnish with an orange twist and serve - delicious. ...

A nice winter spiced take on the classic French 75. Shake all the ingredients except the champagne in a cocktail shaker with ice. Strain into a ...

Shake all the ingredients except the soda water in a cocktail shaker with ice. It goes without saying that its the egg white you want, not the egg yolk. Shake well until the outside of the shaker becomes frosted. Strain into a highball glass with a couple of ice cubes. Top up with carbonated soda water. ...

Shake all the ingredients except the soda water in a cocktail shaker with ice. It goes without saying that its the egg white you want, not the egg ...